Method

Cupcakes:

1. Preheat the oven to 180C
2. Get 24 cupcake cases ready on a baking tray
3. Pop all the ingredients (apart from the strawberries) into a food processor and combine, add more milk if the mixture is too thick (you want to drop easily off of a spoon)
4. Mix the strawberries in with a large spoon and then pop into the cupcake cases, until 2/3 full
5. Bake for 15-20 minutes until golden brown and springy
6. Leave to cool completely before icing

Buttercream frosting:

1. To make the buttercream frosting, beat the butter until almost white in a bowl
2. Gradually add half the icing sugar whilst whisking until combined, then add the rest and beat
3. Adjust consistency as required with additional icing sugar and/or milk
4. Add food colouring as required

Marshmallow buttercream:

1. Tip the fluff in a large bowl and beat slowly with an electric whisk
2. Add the butter cubes gradually, beating throughout and keeping the mixture smooth
3. Add the extract and sugar, mix thoroughly (adjust consistency by adding more sugar)
4. Add the raspberry jam and partially fold in